Recipe - Pistachio Biscotti

2 Eggs
1 teaspoon Almond extract
1 teaspoon Vanilla extract
One half cup Sugar
1 Three fourths cup Cake flour
1 teaspoon Baking powder
One fourth teaspoon Salt
2/3 cup Shelled pistachio nuts
3 ounce Semisweet chocolate, melted

Heat oven to 350'F. In a medium bowl, beat eggs with an electric
mixer on high speed until fluffy. Gradually beat in almond extract,
vanilla and sugar until mixture is thick and lemoncolored, scraping
down sides of bowl frequently with a rubber spatula.

Mix cake flour with baking powder and salt. With a wire whisk, fold
into egg mixture until just thoroughly combined. Fold in pistachios.

Grease a 10x14" strip down center of two cookie sheets. Spoon half of
pistachio mixture down center of each cookie sheet to make a 3x10"
log. Bake 30 minutes. Remove from oven; leave oven on.

Let logs cool on sheets 5 minutes, or until cool enough to handle.
With a serrated knife, cut each log diagonally into 16 slices. Place
slices, flat sides down, on cookie sheet and return to oven. Bake 5
minutes. Turn slices over and bake 57 minutes, or until golden on
both sides. Remove to racks and let stand until cool enough to
handle. Spread melted chocolate over one end of biscotti and let cool
completely. Store in a tightly covered container. Makes 32 cookies.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip